Light and Delicious White Bread
I actually can’t remember how this recipe came about. If there is anything I miss since becoming gluten free, it is bread. So I cannot say that this is as good as a delicious loaf of sourdough because it isn’t. But it certainly is delicious with butter and marmite or toasted with marmalade. I will continue to make it and one day I hope to discover a way to replicate sourdough.
I have been making this bread for about a year. Today I ran out of Sorghum flour and replaced it with Millet flour. The result was amazing! It is so light and so delicious. The ingredients make 2 loaves. I added cheese to the second loaf and it was eaten up in one sitting. If you would like roughage, then add the ground flaxseed and if you want something lighter then do not.
I started this post a few days ago and today we are eating a cheesy flaxseed version toasted with butter.
Ingredients
3 eggs
100g/2oz rice flour
150g/3oz tapioca flour
100g/2oz ground millet
100g/2oz buckwheat flour
100g/2oz flaxseed (the pic above does not contain flaxseed) – Optional
1tsp salt
1 x 7g sachet yeast
2 cups tepid water
100ml flavourless oil
100g/2oz grated cheese (cheddar, Dorset Red, etc) - Optional
Preheat the oven to 200ºC/390ºF
Prepare 2 loaf tins, each with a loaf liner. It is pretty much impossible to remove the finished loaf otherwise because gluten free dough is wetter.
3. Pour one half of the batter into a loaf tin and combine the other half with the cheese and pour it into the second loaf tin.
4. Bake for 20-25 minutes.
5. Leave to cool in the tin for a few mins before turning it out of the tin and paper liner, to cool on a wire rack.
6. Eat it as it is or toasted.
